If you can boil water you can make this rich and tangy dish.
Serves 2. Takes about 30 minutes
2 tablespoons dijon mustard
2 tablespoons of softened butter
1 teaspoon Volcano Chili Sauce
2 cups of your favorite pasta
1-2 tablespoons of grated (not shredded) parmesan or romano cheese
1 teaspon of capers, drained
tarragon, basil or similar herbs
Optional: cooked vegetables and/or cooked chicken or other meat pieces to toss into finished pasta.
Make like this:
First, cream butter with a fork and blend with the dijon mustard and Volcano Chili Sauce. Stir in grated (not shredded) parmesan or romano cheese. Add capers, herbs, salt & pepper. Drizzle in a few drops of olive oil and mix to make a paste that is well blended but also light enough to coat the hot pasta nicely. Boil pasta in ample water with a few drops of olive oil to keep pasta cooking separately. Drain al dente pasta well in a colander and pour immediately over the sauce. Then cover the bowl for 1-2 minutes, to allow the sauce to melt. Finally, toss to coat pasta.
If you're adding cooked vegetables or pieces of poultry or meat, toss them in. I usually give the dish a final 30-60 seconds in a microwave just before serving.
Recipe contributed by Paul Kleyman, director at New America Media